Red bean paste

Red bean paste
Alternative names Adzuki bean paste
Type Sweet paste
Place of origin China
Main ingredients Adzuki beans, sugar or honey
Cookbook: Red bean paste  Media: Red bean paste

Red bean paste (Chinese: 红豆沙) or adzuki bean paste is a dark red, sweet bean paste. It is used in Chinese cuisine, Japanese confectionery, and Korean cuisine. It is prepared by boiling and mashing adzuki beans and then sweetening the paste with sugar or honey. The husk of the beans may be removed by sieving before sweetening, which leads to a smoother and more homogeneous paste.


Red bean paste is graded according to its consistency.

In Chinese cuisine, the most common types are:[1]

In Japanese cuisine, the most common types are:


Red bean paste
Chinese name
Simplified Chinese 红豆沙
Traditional Chinese 紅豆沙
Hanyu Pinyin hóngdòushā
Korean name
Hangul 팥소 / 적두함
Japanese name
Kanji 餡 /

In Japanese, a number of names are used to refer to red bean paste; these include an (), anko (餡子), and ogura (小倉). Strictly speaking, the term an can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed. Common alternatives include shiroan (白餡), made from Japanese white beans (白いんげん豆 shiro-ingenmame), and kurian (栗餡), made from chestnuts.

Similarly, the Chinese term dòushā (豆沙), applies to red bean paste when used without qualifiers, although hóngdòushā (紅豆沙) explicitly means "red bean paste."


Chinese Mooncake
Daifuku filled with red bean paste
Japanese Anpan
Japanese Taiyaki


Red bean paste is used in many Chinese foods, such as:


Red bean paste is used in many Japanese sweets.


Making Gyeongju bread with red bean paste

Red bean paste is used in various Korean snack foods and desserts; including:

See also

Wikibooks Cookbook has a recipe/module on
Wikibooks Cookbook has a recipe/module on


This article is issued from Wikipedia - version of the 11/18/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.